 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
John Torode recipe. Great bread for breakfast or brunch. Serve it with scrambled eggs and smoked salmon Ingredients:
130 g self raising flour |
120 g cornmeal |
200 g blanched or tinned sweetcorn |
1 teaspoon baking powder |
2 teaspoons golden caster sugar |
240 ml whole milk |
170 g butter, plus extra for buttering the tin |
1 egg, beaten |
6 slices streaky bacon, fried until crisp and cut into lardon strips |
Directions:
1. Heat the oven to 190c/fan 170c/gas 5. Sift the flour into a bowl.Add the cornmeal, sweetcorn, baking powder and sugar.
2. Put the milk and butter into a pan and melt over a very low heat. Mix the buttery milk into the flour mixture with the beaten egg until it is well combined. Add half the bacon strips and season with salt and pepper. Butter a 900g loaf tin, pour the mixture in and sprinkle over the rest of the bacon.
3. Bake for 40 minutes, or until a skewer comes out clean. Leave to cool in its tin. Serve slightly warm with butter, or with scrambled eggs and smoked salmon.
|
|